Char Crusted Chicken

RhumAndJerk

Last night when I arrived home, my wife informed that she had made real baked macaroni and cheese and by the way, here is the chicken, go fire up Mr. Big. She also wanted me to Char Crust them. I took the two skinless, boneless breasts and loaded them down with Original Char Crust. When Mr. Big was up to a temperature of 400, I tossed them on. There were still some apple pellets in the coals, so much the better.[p]I cooked them for eight minutes per side at about 350. When I brought them in and cut into them, they were very juicy and a little under done. Therefore, I tossed them back on Mr. Big for two minutes more per side with no top and the bottom vent wide open.[p]After I retrieved the chicken a second time, they were perfect. They were still juicy, but edging on well done. This is fine given the fact that I young children. The meal was great. We accompanied the chicken with some Mama Mirl’s Jamaican BBQ Sauce on the side. Yum, Yum, Yum.[p]Happy Crusting,
RhumAndJerk[p]

Tim M

RhumAndJerk,[p]I just used Char-Crust on salmon filets to get a "blackened" taste. I like the hickory/molassas for this task best so far. I did them for about 5 min per side then a 5-8 min dwell in the shell. They came out very good and a black crust. Yummy[p]
Tim

sprinter

RhumAndJerk,[p]Sounds great, my wife loves chicken cooked on the egg also. She got a bit tired of all of the red meat we cooked on it so we started to do more pork and chicken over the past couple of months. But, last night I got to cook a few burgers, big whoppin' burgers that when you bite into them, the grease drips down to your elbows. Life is good. I had smoked some beef jerkey the night before and had a LOT of hickory left in the firebox so they had a lot of smoke in them, purty tasty.[p]Troy

KennyG

RhumAndJerk,[p]Funny you would mention this now. I did b/s chicken breasts on my small Egg last night (can't seem to find the big one since I moved). I used hickory/molasses char crust and high heat (600*) like I would on steaks. They came out great with 3 minutes per side and then a 5 minute "dwell".[p]K~G

RhumAndJerk

KennyG,
I think that I may know where your big egg is hiding. He is planning to smoke some butts for the next major holiday, Opening Day in Cleveland. Do you have any plans?[p]The wife just called to figure out what dinner might be. It was a toss up between Pork Chops and Old-fashion waffles and grilled breakfast links. I think that the old waffle maker is going to get fired up with Mr. Big and we will have a favorite of mine, Breakfast for dinner.[p]Happy Grilling,
RhumAndJerk[p]